Not attended one of Geraint's courses, but have baked with him (up in Northumberland with Andy from Bread and Roses) and he's a very knowledgeable, friendly and encouraging chap - so I'd definitely recommend!
Just arrived back home from Geraints course on sourdough ..........i can definately recommend signing up.... The course is in his house and he's a mine of information for anyone interested in sourdough or breadmaking generally. We started the day by using his wheat starter to make the big loaf. We used some oak smoked flour in one mix which i cant wait to try tomorrow morning! Whilst they were prooving, we made the dough that we'd use for our lunchtime pizzas We moved on to rye breads using a rye starter - i made a fig and fennel rye loaf and a borodinsky (corriander), but he has more you can choose from Then we made rye crackers .........like ryevita and then some rye muffins with banana and walnut ........nom nom Finally we made some flatbreads........... .chapatti stylee with the last of the wheat starter before bunging the original loaves from the morning into the oven. Of course throughout the day Geraint romps you through shaping, kneading, stretching, folding, prooving, rising and loads of other stuff. He also gives you a comprehensive handout, some scrapers, an excel spreadsheet for calculation starter weight, hydration etc
All in all bloody fantastic day with a very enthusiastic master baker!
The rye muffins and one of the "puffed up" flatbreadbreads which goes very crispy and can have a smallish hole made in it, be filled with salad and then turned upside down for your guests to "explode" as a starter........... sourdough pinata I called it!